Diy Delicacy: Discover The Art Of Blue Cheese Creation (how To Make Blue Cheese From Scratch)

Crafting blue cheese from scratch is an artisanal pursuit that combines culinary precision with a touch of scientific intrigue. This delectable delicacy, renowned for its pungent aroma and distinct blue-green veins, can be made in the comfort of your own kitchen with the right ingredients, equipment, and a dash of patience.

Ingredients:

• 1 gallon whole milk
• 1/2 cup blue cheese culture
• 1/4 cup mesophilic culture
• 1/4 teaspoon liquid rennet
• 1 tablespoon salt
• 1/4 cup cold water

Equipment:

• Large pot (at least 5-gallon capacity)
• Cheesecloth
• Colander
• Cheese mold
• Cheese press
• Thermometer
• pH meter (optional)

Step-by-Step Instructions:

1. Prepare the Milk

Heat the milk in a large pot to 86°F (30°C). Remove from heat and sprinkle the blue cheese culture and mesophilic culture over the surface. Allow the milk to rest for 30 minutes, undisturbed, to allow the cultures to activate.

2. Add Rennet

Gently stir the rennet into the cold water and add it to the milk. Stir slowly for 30 seconds, then let it rest for 45 minutes, or until the milk has set into a firm curd.

3. Cut the Curd

Using a long knife, cut the curd into 1-inch cubes. Let the cubes rest for 10 minutes, then gently stir for 15 minutes. This process helps release whey from the curds.

4. Drain the Whey

Line a colander with cheesecloth and pour the curd mixture into it. Allow the whey to drain for several hours, or until the curds have reached the desired moisture level.

5. Salt the Curds

Sprinkle the salt over the curds and mix thoroughly. This step helps preserve the cheese and enhance its flavor.

6. Mold the Cheese

Line a cheese mold with cheesecloth and fill it with the salted curds. Press lightly to remove any remaining whey. Wrap the cheese in cheesecloth and place it in the mold.

7. Press the Cheese

Place the cheese in a cheese press and apply gradually increasing pressure over 24 hours. Start with 10 pounds of pressure, increasing to 20 pounds after 12 hours, and finally to 30 pounds after 24 hours.

8. Age the Cheese

Transfer the pressed cheese to a cool, humid environment (around 50-55°F and 85-90% humidity) for aging. Pierce the cheese with a clean needle or toothpick every few days to promote the growth of blue mold.

9. Develop the Blue Veins

After 2-3 weeks, the blue mold will begin to develop. Continue aging the cheese for 4-6 months, or until it has reached your desired level of blueing and flavor.

Troubleshooting Tips:

• Curd is too soft: Increase the amount of rennet or reduce the aging time.
• Curd is too hard: Decrease the amount of rennet or increase the aging time.
• Blue mold is not growing: Ensure the cheese is stored in a cool, humid environment. Pierce the cheese more frequently to promote mold growth.
• Cheese is too salty: Reduce the amount of salt added to the curds.

Finishing Touches:

Once the cheese has aged to perfection, remove it from the mold and wrap it in parchment paper or wax paper. Store it in the refrigerator for up to 6 months to allow the flavors to continue developing.

The Enduring Legacy of Blue Cheese

Blue cheese is a culinary masterpiece that has captivated taste buds for centuries. Its unique flavor profile and vibrant appearance make it a versatile addition to charcuterie boards, salads, and gourmet dishes. Crafting blue cheese from scratch is a rewarding experience that allows you to appreciate the intricate processes involved in creating this beloved delicacy.

Top Questions Asked

1. What is the best milk to use for blue cheese?
Whole milk is ideal as it contains the necessary fat content to support the growth of blue mold.

2. Can I use a different type of mold?
Yes, but only specific strains of blue mold, such as Penicillium roqueforti, are suitable for making blue cheese.

3. How long does it take to make blue cheese from scratch?
The process can take anywhere from 2-6 months, depending on the desired level of aging and blueing.

4. Can I make blue cheese without a cheese press?
Yes, but the cheese will be more crumbly and less dense.

5. What is the ideal temperature and humidity for aging blue cheese?
Around 50-55°F and 85-90% humidity.

6. Can I use a different type of cheese mold?
Yes, but ensure it has adequate drainage holes and is food-grade.

7. How do I know when the blue cheese is ready to eat?
Taste it periodically to determine its flavor and texture.

8. How long can I store blue cheese?
Up to 6 months in the refrigerator, wrapped in parchment paper or wax paper.

9. Can I freeze blue cheese?
Yes, but it may lose some of its flavor and texture.

10. What are some popular blue cheeses?
Roquefort, Gorgonzola, and Stilton are well-known and widely enjoyed blue cheeses.